Rhubarb Sorbet
Ingredients
- 3 1/2 cups rhubarb
- 2 1/2 cups water
- 1 2/3 cups white granulated sugar
- 2 teaspoons orange zest
- 2 teaspoons fresh ginger
- 1/4 teaspoon salt
- 2 tablespoons corn syrup
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Instructions
- Put the chopped rhubarb, water, sugar, orange zest, ginger, and salt into a 3 to 4-quart pot. Heat on high heat to bring to a boil.,Lower the heat to low to simmer, covered, for 5 minutes, or until the sugar has dissolved and the rhubarb is falling apart tender.
- Remove from heat and let cool for 10 minutes. Either use an immersion blender or work in batches with a standing blender to purée the mixture until smooth. Press the mixture through a fine mesh sieve to remove any of the stringy pulp.,Stir in the corn syrup.
- Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
- Process in your ice cream maker according to the manufacturer's instructions.,Note that right out of the ice cream maker the sorbet will have a soft consistency. If you would like it to be firmer, put it in a covered container and freeze it for a few hours.,Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.,Alternatively, pour into popsicle molds and freeze for rhubarb popsicles!,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original